Monday, November 26, 2007
Cream Potato Bake
Yeah, not a cupcake. But this recipe is so simple, and so utterly delicious, that I just had to share. I have no idea about quantities, but it's not difficult to figure out.
And a word of warning: this recipe is not for the diet-conscious :)
Cream (about 600mL?)
Cajun spice mix
Cheddar or Tasty cheese, grated.
Thinly slice enough potatoes to cover the bottom of a cooking dish overlapped. See the picture for a much better explanation :)
Cover the potatoes with cream - and I do mean cover. Sprinkle liberally with cajun spice mix. Don't be afraid to be liberal - the cream absorbs a lot of the heat from the spice. See the third picture for an indication of how much I use.
Top with grated cheese.
Bake at 200C for about 30 minutes, or until potatoes are cooked.
YUM! Really. The potatoes absorb some of the cream and have a wonderful creamy (funny that) texture. The cream and spice go perfectly, and the cheese is just the perfect final touch.
The only thing I would suggest is potentially opting for a lower fat cheese. The first time I made this it was great. The second time, it was still great, but a lot of the oil/fat from the cream and cheese leaked out of them, so to speak, and hung around in the bottom of the pan. Which was okay for the first eating, but it made the leftovers a little odd.